理想的萃取百分比是多少?What is the ideal yield?
A. 10-15%
B. 18-22%
C. 26-36%
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萃取不足的espresso,主要表现出的风味是什么?What is the taste of underextracted espresso?
A. 酸acidity
B. 甜sweetness
C. 苦bitterness
萃取过度的espresso, 主要表现出的风味是什么?What is the taste of overextracted espresso?
A. 酸acidity
B. 甜sweetness
C. 苦bitterness
咖啡萃取率达到最高值可以优化咖啡成品?
A. 对
B. 错
罗布斯塔和阿拉比卡品尝起来有何不同?What is the difference between Arabica and Robusta when tasted?
A. 罗布斯塔酸味更多 more acidity with Robusta
B. 罗布斯塔更苦、更醇厚 more bitterness and full body with Robusta
C. 罗布斯塔花香更多、醇厚度更轻 more floral qualities and lower in body with Robusta
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